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FROM THE PRISCY KITCHENSOMETHING WORTH COOKING
Three-cheese souffles
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- Ingredients
- 12
- From the kitchen
- France
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Ingredients & measures
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0 of 12 ingredients ready
- Butter50g
- Parmesan25g
- Milk300ml
- Bay Leaves2
- Plain Flour5 tbs
- English Mustard½ tsp
- Cayenne PepperPod of
- Gruyère140g
- Eggs3
- Goats Cheese8 slices
- Double Cream150ml
- Spinachto serve
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Preparation
Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
Top each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 5 of 12 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 1,002 kcal
- Fat
- 71.5 g
- Carbohydrate
- 46.6 g
- Protein
- 42 g
Standard USDA sizes assumed for Eggs. Exact portions and food assumptions are listed below.
Not included: Bay Leaves, English Mustard, Cayenne Pepper, Gruyère, Goats Cheese, Double Cream, Spinach.
- Bay Leaves: A count without a size or portion unit needs grams.
- English Mustard: No quantifiable edible weight or reliable USDA food match is available.
- Cayenne Pepper: Ranges and descriptive amounts need a gram weight.
- Gruyère: The quantity is known, but no reliable USDA food match is available.
- Goats Cheese: No quantifiable edible weight or reliable USDA food match is available.
- Double Cream: No quantifiable edible weight or reliable USDA food match is available.
- Spinach: Ranges and descriptive amounts need a gram weight.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
5 of 12 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories1,002
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 71.5 g | 92% |
| Saturated Fat 39.9 g | 200% |
| Trans Fat Unavailable | — |
| Cholesterol 713.4 mg | 238% |
| Sodium 962.1 mg | 42% |
| Total Carbohydrate 46.6 g | 17% |
| Dietary Fiber 1.1 g | 4% |
| Total Sugars 16.3 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 42 g | — |
| Vitamin D 7.1 µg | 36% |
| Calcium 747.5 mg | 57% |
| Iron 3.4 mg | 19% |
| Potassium 692.2 mg | 15% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Parmesan, Milk, Plain Flour.
- Includes Added Sugars: USDA data missing for Butter, Parmesan, Milk, Plain Flour, Eggs.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Butter · 50g
50 g edible ingredient. Converted from 50g using a mass unit.
Unspecified butter is estimated as salted butter. Salt content and fat vary by product. USDA source ↗
- Parmesan · 25g
25 g edible ingredient. Converted from 25g using a mass unit.
Estimate uses USDA Cheese, parmesan, hard. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Milk · 300ml
309.398 g edible ingredient. Converted with US volume units from USDA 1 cup = 244 g.
Unspecified milk is estimated as whole milk, 3.25% fat, with vitamin D. Actual fat level may differ. USDA source ↗
- Bay Leaves · 2
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, bay leaf. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Plain Flour · 5 tbs
39.063 g edible ingredient. Converted with US volume units from USDA 1 cup = 125 g.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
- English Mustard · ½ tsp
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Cayenne Pepper · Pod of
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Spices, pepper, red or cayenne. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Gruyère · 140g
Excluded: The quantity is known, but no reliable USDA food match is available.
- Eggs · 3
150 g edible ingredient. Standard size assumed: 3 × USDA large; 1 portion = 50 g.
Raw whole chicken egg without shell. Unspecified egg sizes need a gram weight. USDA source ↗
- Goats Cheese · 8 slices
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Double Cream · 150ml
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Spinach · to serve
Excluded: Ranges and descriptive amounts need a gram weight.
Estimate uses USDA Spinach, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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